Christmas Mango and Strawberry Pav

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It’s that time of the year again when the sun shines and we create new memories. Christmas is just a few weeks away and why not make this perfect summer pav to empress the family!

Looks and tastes great plus it’s a great way to use up left over eggs!

 

Iingredients:

150gm egg whites, room temp (4-5 eggs)
1 cup caster sugar
2 tsp white vinegar
2 tbsp corn flour

To Decorate:
250ml cream, whipped
1 mango, diced
250gm Strawberries, sliced
1/3 c Passionfruit pulp

Method:

  1. Pre-heat oven to 150 degrees.
  2. In clean bowl whisk egg whites to soft peaks. Gradually add sugar, whisking well until mixture is glossy and stiff. (hold peaks when whisk removed)
  3. Add vinegar and sifted cornflour, whisk until just combined.
  4. Line baking tray with baking paper, draw a large circle as a guide if needed i like mine more rustic.
  5. Spoon meringue mix into the centre of the circle piling it high then pushing out towards the edges to make a rough circle. Don’t make it to skinny though!! 
  6. Drop oven temp to 120 degrees and bake for 1 hour and 20 minutes, Do Not open the door during the cooking process. Turn of oven and leave pav to cool inside it.
  7. Once cool wither store in an airtight container for 1-4 days or decorate like seen below.

Great for making a couple days ahead of christmas to reduce stress on the day!

Serves: 6-7

 

Separate 5 room temp eggs. Cover yolks with clingfilm and refrigerate.

Seperate 5 room temp eggs. Cover yolks with clingfilm and refridgerate.

Whisk egg whites to soft peaks.

Whisk egg whites to soft peaks.

Gradually whisk in sugar.

Gradually whisk in sugar.

Whisk until glossy and firm peaks have formed.

Whisk until glossu and firm peaks have formed.

Add vinegar and sifted cornflour. Whisk to combine.

Add vinegar and sifted cornflour. Whisk to combine.

Spoon meringue onto baking paper lined tray. Try to make it stay in the centre.

Spoon meringue onto baking paper lined tray. Try to make it stay in the centre.

Shape meringue into a rough circle.

Shape meringue into a rough circle.

Once cool store in an airtight container or top with whipped cream mango, strawberries and passionfruit.

Once cool store in an airtight container or top with whipped cream mango, strawberries and passionfruit.

Enjoy.

Enjoy.

Easy 7 Step Dessert

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Strawberry Bliss 

Great way to enjoy fresh produce is by keeping it simple.

Creamy yoghurt with crunchy ginger nuts and fresh strawberries with bursts of mint and lemon. Perfect light dessert even the kids could make!!

Ingredients:

1/2 packet ginger nuts
2 cups berry yoghurt
1 punet strawberries, roughly diced
1/2 juice lemon
1 tbsp. icing sugar
3 mint leaves, thinly shredded

Method:

Blitz half a packet of ginger nuts in the food processor.

1. Blitz half a packet of ginger nuts in the food processor.

Roughly slice 1 punet of fresh strawberries.

2. Roughly slice 1 punet of fresh strawberries.

Add juice of half a lemon.

3. Add juice of half a lemon.

Followed by 1 tbsp. icing sugar, stir to combine.

4. Followed by 1 tbsp. icing sugar, stir to combine.

Add 3 shredded mint leaves and stir to combine.

5. Add 3 shredded mint leaves and stir to combine.

Layer strawberries, ginger crumb and yoghurt and repeat.

6. Layer stawberries, ginger crumb and yoghurt and repeat.

Finish with ginger crumb and enjoy!

7. Finish with ginger crumb and enjoy!

Strawberry Rhubarb and Orange Compote

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Tart rhubarb paired along slightly sweet strawberries and orange is a combination that you don’t want to miss out on! While still on holiday I was digging through the freezer and found half a bag of frozen strawberries. So that was that time to create something with strawberries I also had some rhubarb that was about to go south so that was getting used to.

This compote is perfect topping for yogurt and muesli in the morning, mixed with whipped cream and crumbled meringues for a tasty take on eton mess. Even acts perfect as a sweet pie or crumble filling!

Check back later for; Strawberry Rhubarb and Orange Meringue Pie.

Strawberry Rhubarb and Orange Compote 

Ingredients:

2 cups frozen strawberries
1 cup rhubarb, 2.5 cm dice
1 orange juice and zest
3/4 cup sugar
1 tbsp. cornflour
2 tbsp. cold water

Method:

  1. Combine strawberries, rhubarb, orange juice and zest and sugar in a medium size pot.
  2. Place over a low-medium heat until sugar is dissolved, simmer for 10-15 minutes until the mix is at a rapid simmer.
  3. Mix cornflour and water together until there are no lumps.
  4. Turn up the heat on the strawberry mixture to a boil, pour in cornflour slurry stirring constantly.
  5. Drop the heat to low and cook for 2 minutes to cook out the cornflour.
  6. Remove from the heat and cool. Pour into a sterilized jar or container and store in the fridge for up to 4 days.

Makes: 2 cups

Wash and dice rhubarb to 2.5 cm

Wash and dice rhubarb to 2.5 cm

2 cups of frozen strawberries.

2 cups of frozen strawberries.

In pot combine strawberries, rhubarb, orange zest, juice and sugar.

In pot combine strawberries, rhubarb, orange zest, juice and sugar.

Cook over a medium to high heat, don't add any more water.

Cook over a medium to high heat, don’t add any more water.

Simmer for 10-15 minutes until fruit is tender.

Simmer for 10-15 minutes until fruit is tender.

Bring to the boil and pour in cornflour slurry. Cook for further 2 minutes.

Bring to the boil and pour in cornflour slurry. Cook for further 2 minutes.

Remove from heat and cool, Pour into a sterilized jar and refrigerate for up to 4 days.

Remove from heat and cool, Pour into a sterilized jar and refrigerate for up to 4 days.

Strawberries and Cream

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Here’s a recipe for a wonderful no-bake strawberries and cream cheesecake. homemade strawberry jelly with crunch malt biscuit base and vanilla cream center. This is a great show stopping dessert that will have any followers smiling and asking for more!

Strawberries and Cream Cheesecake

Ingredients:

250 gram malt biscuits
150 grams butter, melted

500 grams frozen strawberries
3/4 cup white sugar
1/2 cup water
3 tsp. gelatin powder or agar agar*
3 tbsp. water

2x 250 gram tubs cream cheese
1/2 cup castor sugar
1 1/2 tbsp. vanilla essence
1 lemon zest and juice
2 tsp. gelatin powder or agar agar*
2 tbsp. water
250ml cream, whipped to soft peaks

Method:

  1.  Add biscuit’s to food processor and pulse until fine crumb texture is reached, add melted butter and pulse until well combine.
  2. Line medium spring-form cake tin with baking paper, tip crumb into the base and press firmly into the tin. Place in the refrigerator.
  3. In a medium pot add frozen strawberries, sugar and first measure of water. Bring to a boil and reduce to a simmer for 10 minutes stirring to avoid berries from sticking and burning.
  4. Using a metal masher, mash berries and add juice half lemon.
  5. In small microwave save bowl add first measure of gelatin and 3 tbsp. water together, stir and heat in microwave for 30 seconds.
  6. Remove and stir until dissolved, pour into strawberry mix and stir to combine.
  7. Leave berry mix to sit for 2 minutes, skim off the white foam with a ladle and discard.
  8. In stand mixer combine cream cheese, lemon zest and remaining juice, vanilla essence and sugar. Beat with a whisk attachment until smooth and no lumps are present. Repeat the same method as before with the gelatin this time using 2 tsp. gelatin and 2 tbsp. water, whisk into cream cheese mix.
  9. Scrap down sides of bowl, add 1/4 whipped cream and stir in. ( this helps to lighten the mixture before folding in remaining cream.)
  10. Add remaining cream and fold through cream cheese mix until well incorporated, don’t over mix this will drop the mixture.
  11. Pour cream cheese mix into spring-form tin over the base, smooth the top. Pour over cooled strawberry jelly and refrigerate for 1-2 hours until jelly is set.
  12. Using a hot knife cut cheesecake into pieces, serve by itself or with cream/yoghurt.

Serves: 12

*Agar Agar can be found at any Asian supermarket or gourmet section at good supermarket. It’s a vegetarian substitute for gelatin.

Pulse biscuits into fine crumb.

Pulse biscuits into fine crumb.

Press into lined spring-form cake tin and refrigerate.

Press into lined spring-form cake tin and refrigerate.

Combine strawberries, sugar, water in medium pot.

Combine strawberries, sugar, water in medium pot.

Mash with potato masher to break up strawberries.

Mash with potato masher to brake up strawberries.

Skim off white foam and discard.

Skim off white foam and discard.

Add cream cheese, lemon zest and remaining juice, vanilla essence and sugar into stand mixture, whisk until smooth.

Add cream cheese, lemon zest and remaining juice, vanilla essence and sugar into stand mixture, whisk until smooth.

Add to spring-form cake tin, smooth out top.

Add to spring-form cake tin, smooth out top.

Pour over cooled jelly, spread evenly.

Pour over cooled jelly, spread evenly.

Place cheesecake in the fridge for 1-2 hours until jelly is set.

Place cheesecake in the fridge for 1-2 hours until jelly is set.

Enjoy

Enjoy